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strawberry cheesecake recipe

Strawberry Cheesecake Recipe

Pinklady
The origins of cheesecake can be traced back to ancient Greece, where it was considered a source of energy and even served to athletes during the first Olympic Games in 776 BC. Over the centuries, cheesecake evolved as it made its way through Europe, with countries like Italy, France, and Germany adding their own twists.
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Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine Ancient Greece
Servings 8 Slices

Equipment

  • 9-inch (23cm) springform pan
  • Large mixing bowls
  • Hand or stand mixer
  • Rubber spatula
  • Medium saucepan
  • Measuring cups and spoons
  • Baking sheet
  • Aluminum foil

Ingredients
  

For the crust:

  • 1 ½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted

For the filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) sour cream
  • 1 tbsp lemon juice

For the topping:

  • 2 cups (300g) fresh strawberries, hulled and sliced
  • ½ cup (100g) granulated sugar
  • 1 tbsp cornstarch
  • ¼ cup (60ml) water

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  • Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly.
  • Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
  • Make the Filling
    In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract, sour cream, and lemon juice. Mix until fully combined, but don’t overmix to avoid incorporating too much air.
  • Pour the filling over the cooled crust, smoothing the top with a spatula.
  • Bake the Cheesecake
    Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
  • Place the pan in a larger baking dish and add hot water to the dish until it reaches halfway up the sides of the pan (water bath method ensures even cooking and prevents cracking).
  • Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  • Prepare the Strawberry Topping
    In a saucepan, combine strawberries, sugar, and cornstarch. Add water and stir until smooth.
  • Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5-7 minutes).
  • Let the topping cool completely before spreading it over the cooled cheesecake.
  • Chill and Serve
    Refrigerate the cheesecake for at least 4 hours or overnight.
  • Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Slice, serve, and enjoy!

Video

Keyword Strawberry Cheesecake Recipe